1 package frozen strawberries, thawed and mashed
3 cups rhubarb, cut into 1-inch pieces
1 1/2 tablespoons lemon juice
1 cup sugar
1/2 cup cornstarch
1 box white kake mix
Preheat oven to 350 degrees.
Lightly spray 13x9-inch pan with non-stick cooking spray.
Heat strawberries, rhubarb and lemon juice in sauce pan over medium heat for 5 minutes.
Add sugar and cornstarch; bring to a boil, stirring until mixture thickens. Remove from heat and cool.
Prepare cake according to package directions.
Pour half of the cake batter into pan. Spread with strawberry mixture. Spread remaining batter carefully over filling and bake 40 to 45 minutes. Serve garnished with whipped topping and freshly sliced strawberries.
3 cups rhubarb, cut into 1-inch pieces
1 1/2 tablespoons lemon juice
1 cup sugar
1/2 cup cornstarch
1 box white kake mix
Preheat oven to 350 degrees.
Lightly spray 13x9-inch pan with non-stick cooking spray.
Heat strawberries, rhubarb and lemon juice in sauce pan over medium heat for 5 minutes.
Add sugar and cornstarch; bring to a boil, stirring until mixture thickens. Remove from heat and cool.
Prepare cake according to package directions.
Pour half of the cake batter into pan. Spread with strawberry mixture. Spread remaining batter carefully over filling and bake 40 to 45 minutes. Serve garnished with whipped topping and freshly sliced strawberries.
